Aso Adin

Lamb Stew with Ginger

Non-vegetarian●●●Origin Tribal North East IndiaPrep 20 minutesCook 1-1½ hours

A light and fragrant lamb stew flavoured primarily with fresh ginger and green chillies. The meat is slowly simmered until completely tender in a reduced, lightly thickened broth.

Ginger paste seasoning

10 gStirred into the boiling broth with the chillies (step 3)

Ginger paste · Adrak Paste Make it: Pisi Adrak →

10 g2 teaspoons

aromatic

Keep ready to stir directly into the stew.

Everything else

Lamb · Goshtcut into pieces

1000 g

meat

Green chilli · Hari Mirchde-seeded and roughly chopped

36 g6 chillies

vegetable

Salt · Namak

to taste

salt

Method

Pour 750 ml of water into a large, heavy-based pot and bring it to a rolling boil over high heat.
Add 1000 g lamb and keep boiling rapidly for 5 minutes.
Stir in the ginger paste seasoning, 36 g green chilli, and salt to taste.
Drop the heat to low, cover with a tight-fitting lid, and let it simmer for 1 to 1½ hours, until the lamb is fully tender and the cooking liquid has reduced to a thickened sauce.

Don't have something?

Lamb

Pork
Use equal weight of pork shoulder or collar; cut into identical cubes and braise, reducing cooking time by 15-20 minutes.
Chicken
Use equal weight of bone-in chicken thighs; curry simmers in roughly 25 minutes instead of over an hour, with a much lighter sauce.

Ginger paste

Fresh ginger
Use equal weight; peel and grate very finely on a microplane or pound to a fine paste in a mortar.
Ginger
Use equal weight; mince finely and crush with the flat of a knife before frying.
Ground ginger
Use 20% of the weight; add directly with the dry spice powders, though it yields an earthier, less pungent profile.

Green chilli

Chilli powder
Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.
Dried red chilli
Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Similar dishes

Jangli Maas

Rustic Hunter's Lamb

It tastes richer and oilier with a smoky heat, whereas this dish is lighter with a sharp, fresh ginger punch.

Same: Like this dish, Jangli Maas is a minimalist lamb preparation that uses only salt and chillies for seasoning.
Different: Jangli Maas braises the meat in a large amount of ghee using dried red chillies, omitting the ginger paste and simmering broth of this dish.

Shorba Marag

Spicy Kid Soup

Shorba Marag tastes more herbal, peppery, and tangy than this dish, which relies purely on the sharp, clean heat of ginger and green chillies.

Same: Shorba Marag is also a simmered lamb broth seasoned with green chillies and salt.
Different: Shorba Marag omits ginger paste, instead using browned onions, ghee, black pepper, fresh coriander, mint, and a souring of lime juice.

Chippa Gosht

Lamb Cooked in a Clay Pot

Chippa Gosht tastes sharper from lemon and warmer from turmeric and chilli powder, with garlic and oil, while this dish is lighter and more ginger-and-green-chilli forward.

Same: Chippa Gosht shares lamb, ginger paste, salt and slow cooking until tender with this dish.
Different: Chippa Gosht adds turmeric, chilli powder, garlic paste, raw papaya paste, vegetable oil, lemon juice and coriander and cooks in a clay pot, while this dish uses green chilli and has no added fat or souring agent.

Kursi Miyani

Sedan-Chair Kebab

Kursi Miyani is richer, savory, and crisp from the fried batter and egg yolk, whereas this dish tastes cleaner and brothier with a sharper punch of fresh ginger.

Same: Both Kursi Miyani and this dish are lamb preparations seasoned with green chillies and salt.
Different: Kursi Miyani incorporates hard-boiled eggs, coriander leaves, red chilli powder, and a chickpea-flour batter fried in vegetable oil, whereas this dish simmers lamb with ginger paste in a water-based broth without added fat.